He writes food columns for several food and lifestyle magazines and websites.

And every day, Svenne stocks the pantry and fridges, pays the bills, makes the meals and oversees the organized chaos that is life as the chef and owner of Bistro 7 1/4, one of Winnipeg's busiest independent restaurants.

The South Osborne eatery is a popular destination for locals and visitors looking for back-to-basics dishes that deliver grand, yet unpretentious flavours.

While the setting—a bustling Montreal-style bistro—draws crowds, it's Svenne's cooking that has earned Bistro 7 1/4 a very loyal following.

“I have a style which is all about making simple food with big flavours. I'm not a fussy cook,” says the 42-year-old.

He's down-to-earth, loves to talk about food, his family and his newest projects. (He's co-writing a cookbook cum culinary history/ food tales tome with his wife and co-owner Danielle.)

He is also one of the city's go-to chefs, donating his time and expertise for food-focused fundraisers like the annual 100-Mile dinner and Baconfest , among other charity galas.

Back at Bistro 7 1/4, Svenne's point of view is clear on the plate.

“I'm not really doing anything new. But we're doing new twists on old dishes,” he says without any hint of self-consciousness. “How we execute them is where the work and play comes in.”

You won't find frilly presentation—Svenne is interested in going way back in culinary history to mine traditional French cooking. And then he puts his own spin on it.